I can confidently say...
"Mmm... My black sesame chiffon cake is NICE!"
LOL!
Proudly presenting...
My Ultra Soft and Moist Black Chiffon Cake
VERY VERY VERY NICE!!!
Being an Asian, I love food that are made with the fragrant nutty black sesame seeds especially the cakes and desserts. And so, I have been looking for the best black sesame chiffon cake recipe for ages.
Trust me! I have tried many recipes with different combinations and would like to conclude that the black sesame PASTE is actually a better ingredient to yield a really nice and soft black sesame chiffon cake! Unlike the finely ground black sesame seeds, the paste can incorporate the maximum amount of black sesame taste into the cake better, yielding a fully-loaded black sesame cake that has a softer finer cottony texture.
Whenever I mention an interesting ingredient, I know that many of you will ask... Where can you buy black sesame paste? I bought mine in an Asian grocery shop that sells a large variety of Japanese food products. If you are living in Melbourne, I believe that you can find this product in many Asian grocery shops at Melbourne city, Boxhill, Preston or any highly-Asian-populated suburbs. If you are living in Singapore or Malaysia, I believe that this product is commonly available in the larger supermarkets. Or you can purchase this product in any health food shops or online shops like Amazon.
I'm almost there... This is one of the cakes that I baked before I found my best recipe.
See! Told ya. I have test-baked many recipes.
Although this cake is soft, it is still not soft enough for my fussy standard! LOL!
Finally!!! This is THE ultra soft and moist texture that I'm after!!!
This is THE Black Sesame Chiffon Cake recipe that is truly worthy to share!
Want to bake this cake that is perfectly yummy like mine? I can help... I have a video showing how I baked this super awesome black sesame chiffon cake. Enjoy!
Like my recipe? And all the honest baking tips that I shared at my blog? Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids... because every LIKE, SHARE and FOLLOW from you will motivate a busy working mom like me to bake and share more! Thank you!
Wait wait wait... Just before proceeding onto the recipe, I like to mention that I will be having a short break and won't be baking and sharing a recipe for about a week because my family and I will be busy tobogganing this weekend. Ciao!
Here's my detailed recipe.
For the egg white mixture:
210g egg whites (about 6)
100g caster sugar
For the egg yolks mixture:
90g egg yolk (about 6-7)100g black sesame paste with 49% fat - please watch my video and read my above text!
180g lukewarm milk, at about 37°C, not cold!
75g cake flour with 8% protein
5g cornflour
1/2 tsp salt
Preheat oven to 160°C with top and bottom heating. Please do not use fan forced heating!
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.While the mixture is beating, prepare and whisk egg yolk mixture.
For the egg yolk mixture:
Using a hand whisk, whisk egg yolks and black sesame paste in a large mixing bowl until combined. Add milk gradually and whisk well after addition until combined.Use a sieve to sift cake flour, cornflour and salt into the egg yolk mixture. Whisk to combine. Set aside.
Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap and use a skewer to draw a zigzag on the batter surface to remove any large air bubbles.
Chiffon baking options:
Basic - Bake at 160°C for 50 mins until it is thoroughly baked. IMPORTANT: This cake has high liquid content and needs to be baked for at least 50 mins in total. Cover the top of your cake very loosely with a piece of foil when it turns brown too quickly at the last 15-20 mins of baking.With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.
Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.
At the 10th to 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 5-10 mins or until the top skin of the cake is nicely browned.
Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Do not unmould the cake by pressing it! The cake is very fragile!!! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.
Slice with a serrated knife and serve.
Store any uneaten in an airtight container at room temperature for up to 3 days. And it is still very soft and moist even on the 3rd day of bake!
Enjoy!!!
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